Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Our classic pork sausages, just right for Christmas morning or a Boxing Day fry-up. Pack of 6.
How to cook
Start them in a pan over a low heat. A hot pan makes the water in the sausage burst the skins.
Colour them slowly and evenly, then move them to a tray and finish in the oven at 180°C until cooked through, with no pink in the middle.
Keep the fat in the pan for frying your black pudding or bread.
For bangers and mash, make an onion gravy: caramelise sliced onions in the same pan, add butter and a little flour, pour in beef stock, and finish with wholegrain mustard (our Pommery is perfect).
Our classic pork sausages, just right for Christmas morning or a Boxing Day fry-up. Pack of 6.
How to cook
Start them in a pan over a low heat. A hot pan makes the water in the sausage burst the skins.
Colour them slowly and evenly, then move them to a tray and finish in the oven at 180°C until cooked through, with no pink in the middle.
Keep the fat in the pan for frying your black pudding or bread.
For bangers and mash, make an onion gravy: caramelise sliced onions in the same pan, add butter and a little flour, pour in beef stock, and finish with wholegrain mustard (our Pommery is perfect).